Ingredients
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12 ounces boneless skinless chicken breasts
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2 garlic cloves, minced
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2 tablespoons rice vinegar or 2 tablespoons white vinegar
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2 tablespoons reduced sodium soy sauce
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1 tablespoon olive oil
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1/4-1/2 teaspoon crushed red pepper flakes
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1/4 teaspoon fresh ground black pepper
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1 tablespoon olive oil
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1 tablespoon cornstarch
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1 (16 ounce) Italian bread (Boboli)
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1/2 cup monterey jack cheese, shredded
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1/2 cup mozzarella cheese
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2 tablespoons pine nuts
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1/2 cup sliced green onion
Instructions
- Rinse chicken and pat dry with paper towels.
- Cut chicken into 1/2-inch pieces.
- In large mixing bowl combine HALF of the green onions, the minced garlic, vinegar, soy sauce, 1 tablespoon of the oil, the red pepper flakes and the black pepper.
- Add the chicken pieces and stir to coat.
- Let stand in refrigerator for about 30 minutes.
- After it has had time to marinate, drain chicken reserving the liquid.
- In a large skillet, heat 1 tablespoon oil, add chicken and sauté about 3 minutes or until chicken is no longer pink.
- Stir cornstarch into reserved liquid.
- Add to skillet.
- Cook and stir Place bread shell on a baking sheet and spoon chicken and sauce evenly over top.
- Sprinkle with cheeses.
- Bake, uncovered, in a 400°F oven for 12 minutes.
- Top with remaining 1/4 cup green onions and pine nuts.
- Return to oven for 2 minutes longer.